This recipe caught my eye because of it's name. I had never tasted a sour bread and I really wanted to try my hand at it. The recipe too seemed a bit long, which was even more intriguing, and I really wanted to figure out how to make the dough sour without adding any additives to it.

The final product turned out absolutely fabulous! If you like very sour food, then the starter for this bread should be fermented for the mentioned time, but if you want it a little less sour, keep it for a shorter time (3 days or so).